Dry fried hairtail I would like to ask the great gods: Why do I make dry fried hairtail? After frying, the fish does not appear golden yellow, and it is slightly sticky and not crisp.
The most direct and simple way for all fried things not to stick to the pan is to fry them in hot oil. When the oil temperature is high, the food will solidify immediately when it enters the pot, and do not turn it after it enters the pot. After a period of time, the food will become brittle before moving or turning over. Hairtail fried is yellow. To be golden yellow, you can use thin starch as seasoning.